Caramelized Brussels Sprouts with Bacon and Chestnuts

Steps

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1. 1
   Prepare the chestnuts by removing the tip from the top and cutting an X-shaped slit on the opposite side to aid peeling later.
   ▶ ≈0:16
2. 2
   Place the prepared chestnuts in a small frying pan, cover with a lid, and roast on medium heat for about 20 minutes until they crack open and are fully cooked.
   ▶ ≈1:16
3. 3
   Clean the Brussels sprouts, trim the bottom, remove any damaged outer leaves, and cut an X-shaped slit on the top of each one for even cooking.
   ▶ ≈1:39
4. 4
   Blanch the Brussels sprouts in salted boiling water until just cooked through but still crispy, testing one to check doneness.
   ▶ ≈2:24
5. 5
   Drain the Brussels sprouts, rinse with cold water to stop the cooking process, then drain well.
   ▶ ≈3:04
6. 6
   Peel away the outer shell and inner bitter skin of the roasted chestnuts, being careful to remove as much of the thin brown layer as possible.
   ▶ ≈3:38
7. 7
   Heat a large skillet over medium heat and add the bacon slices, cooking until the fat begins to render.
   ▶ ≈4:19
8. 8
   Add the honey to the bacon fat and let it caramelize slightly, developing a light golden color and caramel flavor, being careful not to burn.
   ▶ ≈4:38
9. 9
   Add the peeled chestnuts to the pan and toss gently to coat with the caramelized honey and bacon fat.
   ▶ ≈5:27
10. 10
    Add the blanched Brussels sprouts to the pan and season with black pepper, salt, and nutmeg to taste.
    ▶ ≈5:58
11. 11
    Gently toss all ingredients together until well coated with the caramelized coating and seasonings.
    ▶ ≈6:37
12. 12
    Pour in the heavy cream and gently toss everything together, letting the cream reduce slightly and create a light coating.
    ▶ ≈6:57
13. 13
    Once the cream has fully reduced and created a caramelized coating, transfer the Brussels sprouts to a preheated serving dish.
    ▶ ≈7:20